Citrus Baked Salmon with Fingerlings
Ingredients
The main dish
-
1
lb
fingerling potatoes, halved
-
2
tablespoons
olive oil
-
3
pieces
shallots, cut into thick wedges
-
1½
cups
kumquats, halved
-
1
pinch
salt and pepper
-
1
lb
wild salmon, skinless, portioned into 4 pieces
-
a few
sprigs
thyme
Citrus Marinade
-
2
tablespoons
olive oil
-
1
tablespoon
honey
-
2
cloves
garlic, finely minced
-
1
piece
orange, zest and juice
-
1
teaspoon
kosher salt
-
½
teaspoon
cracked pepper
-
¼
teaspoon
cayenne
Garnish
-
additional
sprigs
thyme
-
to taste
squeeze of orange
Instructions
- Preheat the oven to 425°F.
- On a parchment-lined baking sheet, place the potatoes, shallots, and kumquats, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread out.
- Bake the potato mixture for 20-25 minutes until fork-tender.
- While the potatoes roast, prepare the citrus marinade by mixing olive oil, honey, garlic, half of the orange zest, two tablespoons of orange juice, salt, pepper, and cayenne in a bowl.
- Place the salmon in a shallow bowl and pour the marinade over it, ensuring all sides are coated.
- Once the potatoes are tender, reduce the oven temperature to 375°F, toss the potatoes, and nestle the salmon among them. Drizzle any remaining marinade over the salmon and scatter thyme sprigs on top.
- Bake until the salmon is cooked to your liking, about 8-12 minutes. Optionally, broil for a few minutes for extra color.
- Garnish with remaining orange zest, thyme, and a squeeze of orange juice before serving.
Nutrition Facts (estimated)
Servings
4
Calories
429
Total fat
16.7g
Total carbohydrates
44.5g
Total protein
29.8g
Sodium
699.8mg
Cholesterol
57.9mg
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